Fudgy Chocolate Chip-Toffee Bars

INGREDIENTS:

1/2 cup Butter, melted

2 cups graham cracker crumbs (32 squares)

1 bag (8 oz) Heath® Bits 'O Brickle® toffee bits (1 1/2 cups)

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)

1 can (14 oz) Eagle Brand® Sweetened Condensed Milk

1 tablespoon Butter

1 teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch 

   pan with Crisco® Original No-Stick Cooking Spray.

2. In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and

   3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about

   15 minutes or until firm.

3. Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. 

   In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium 

   heat, stirring frequently, until chips are melted and mixture is smooth. Remove from

   heat; stir in vanilla. Spread mixture over cracker crust.

4. In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs 

   with wooden spoon until well blended. Crumble mixture evenly over chocolate layer.

   Sprinkle with remaining 3/4 cup toffee bits.

5. Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For 

   a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

Nutritional Information:

1 Serving (1 Bar)Calories 270

Calories from Fat 130

Total Fat 14g

Saturated Fat 7g

Trans Fat 1g

Cholesterol 15mg

Sodium 130mg

Total Carbohydrate 32g

Dietary Fiber 1g

Sugars 24g

Protein 2g

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